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Recipe Link: Source:"good housekeeping," List of Ingredients
* Exported from MasterCook *
Recipe By :Year 1940 - Sweet Memories 100 Years of Cookies
Serving Size : 42 Preparation Time :0:00
Categories : 100 years of cookies Cookies
Fruit Hand-shaped or Pressed
Nuts or Seeds
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/4 cup brown sugar, packed
1 large egg -- separated
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
1 cup pecans -- finely chopped
1/4 cup raspberry jam
Recipe
Preheat oven to 375 F. In large bowl, with mixer at medium speed, beat butter or margarine, brown sugar, egg yolk and vanilla until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, add flour and salt, and mix just until evenly moistened. With hand, press dough
together to form ball.In small bowl, beat egg white lightly. Spread pecans on a sheet of waxed paper.
Shape dough by rounded teaspoons into 1-inch balls. Dip balls in egg white, then roll in pecans, gently pressing nuts onto dough.Place balls, 1 inch apart, on ungreased cookie sheet. Bake cookies 5 minutes. Working quickly, remove cookie sheet from oven and, with end of wooden spoon, make small indentation in center of each ball. Return to oven and bake cookies 8 minutes longer or until lightly browned. Transfer to wire rack to cool completely. Repeat with remaining balls.
When cookies are cool, fill each indentation with a rounded 1/4 teaspoon jam. If not serving right away, allow jam to set, then store cookies, with waxed paper between layers, in tightly covered container up to 1 week.
Description:
"Festive postwar indulgence coated in pecans and filled with rasberry jam."
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